History

Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle "as one of the most important and best edible mushrooms. [1]

Other Ingredient Information

Products containing Chanterelle Mushrooms

The percentage represents the approximate total number of food products from UPC Food Search's data that contain the ingredient, "Chanterelle Mushrooms".

The data is calculated from UPC Food Search's product data only, and is not meant to reflect all food products regionally or globally.